///Mexican-style Braised Rabbit with mushrooms recipe

Mexican-style Braised Rabbit with mushrooms recipe

Servings: 4 / Prep time: 20 mins / Cook time: 1 hr 10 mins

Mexican style braised rabbit


  • 1 whole rabbit (2 1/2 to 3 lbs), cut into 9 pieces
  • 2 tbsp olive oil
  • 1/4 cup flour
  • 1 jar Mölli Veracruz cooking sauce
  • 2 leeks, finely diced
  • 6 fresh mushrooms, thickly sliced
  • 1/2 cup white wine
  • 1 cup chicken broth


  1. Preheat oven to 375 degrees.
  2. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Season rabbit pieces with salt and pepper, then dust lightly with flour. Brown rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer.
  3. Pour off the used oil, wipe out the pan and add remaining tbsp of olive oil. Heat to medium-high, add the leek and mushrooms. Season generously with salt and pepper, and cook for 2 more minutes, stirring.
  4. Add Veracruz cooking sauce and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, and season to taste.
  5. Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving. Provecho!
By | 2017-01-10T12:16:00+00:00 July 23rd, 2015|Categories: Recipes, Veracruz cooking sauce|Tags: , , , , , , , , |Comments Off on Mexican-style Braised Rabbit with mushrooms recipe